Winery RondelCava Blue Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Blue Brut from the Winery Rondel
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Blue Brut of Winery Rondel in the region of Catalogne is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Blue Brut of Winery Rondel in the region of Catalogne often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Cava Blue Brut
Pairings that work perfectly with Cava Blue Brut
Original food and wine pairings with Cava Blue Brut
The Cava Blue Brut of Winery Rondel matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of blanquette of the sea, mini burgers or island grouper.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Informations about the Winery Rondel
The Winery Rondel is one of of the world's greatest estates. It offers 19 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
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The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
